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Olive Oil Poached Shrimp with Ginger-Tomato Sauce and Avocado and Carrot Salad

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        I am always on the lookout not just for recipes but for cooking techniques to share.  I thought we had shrimp completely under control with Ina Garten’s Roasted Shrimp recipe.  The oven roasted results beat any boiled shrimp we’d ever tasted.  We’ll never make shrimp cocktail any other way. 
But here’s a recipe that uses Olive Oil as a poaching liquid and turns out the most tender, beautifully cooked creatures and, if you time them precisely, in 25 minutes you have absolutely exquisite shrimp.   And no, they are not the least bit ‘oily’.  That’s really the only downside to the recipe.  You need at least 17 ounces of the stuff or enough to fill a sauté pan with an inch of oil.  But after I finished, I strained what I’d used, put it back in its bottle and into the refrigerator for re-use.  And, like those ancient commercials for Crisco Oil, I was amazed at how little of the oil had been absorbed.  I had very close to the full bottle I started out with.  
Please don’t use your best Olive Oil for this dish.  You don’t really have to use Extra Virgin.  Just a good bottle of standard olive oil will do.  The sauce is wonderful too.  I served it with a simple Carrot and Avocado Salad.  With the pink shrimp, red ginger-tomato sauce, there was a lot of beautiful color on our dinner table. 
This recipe came from Fine Cooking (again!).  I really love the magazine for its deep dives into a single subject.  In this case, the whole article is about poaching seafood in Olive Oil.  I am quite sure that you have not seen the last of recipes using this technique. Here’s the recipe:

2 thoughts on “Olive Oil Poached Shrimp with Ginger-Tomato Sauce and Avocado and Carrot Salad”

  • Monte this technique really works, I love it. But I notice here that you save the leftover oil. (I've been throwing it out!) Will it have a shrimp flavor? If so, how else could I use it?

    Love your blog!!

  • I should have mentioned that I am hoping th shrimp flavored oil will add flavor to a poached fish. But if you use it again with shrimp, it should give the next round an even greater shrimp flavor. Do a taste test and see whether you like the flavor of the "shrimp infused oil" you've saved. I hate to see you throw it out, but if it's not to your taste, do so. All best and thanks for the compliments! Monte

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